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Crock-Pot Lentil Soup is a simple yet elegant dish prepared in a slow cooker. French lentils are simmered with chopped vegetables for a hearty and wholesome appetizer.
Looking for more slow cooker soup recipes? Then try this Potato Leek Soup, Pasta E Fagioli, or Chicken and Rice.
Crock-Pot Lentil Soup
When you’re looking for a simple and satisfying appetizer, this slow cooker lentil soup recipe is a tasty solution. The diced vegetables, garlic, and herbs are first cooked briefly in the microwave to coax out more flavor before they’re added to the vessel.
Using a Crock-Pot to simmer the lentils ensures that they become perfectly tender without the need to keep an eye on the stovetop. Thick-sliced mushrooms and kale are added at the end of cooking so that they soften but don’t become overcooked. This soup is loaded with legumes and vegetables for a gluten-free French-inspired dish.
What are the best lentils to use?
French green lentil or Lentilles du Puy are recommended for this recipe. They’re small, greenish-black, mottled legumes. They deliver an earthy flavor, and when cooked hold their shape and have a firm- yet tender texture.
Brown or green lentils can also be used, but they have more of a creamy texture. I like to use them in my stovetop lentil soup. Do not use red lentils as they will completely fall apart after cooking.
How do you make lentil soup in a slow cooker?
- Microwave the olive oil, celery, carrots, onions, garlic, and herbs until tender.
- Add vegetable mixture, lentils, diced tomatoes, vegetable broth, salt, and pepper to the slow cooker.
- Cover and cook until the lentils are tender; 4 to 6 hours on high, 7 to 9 hours on low.
- Add mushrooms and kale, cook on high until tender.
- Serve soup garnished with whopped parsley.
Adding in flavor
This French lentil soup gets a burst of flavor from the mixture of vegetables and herbs. Adding in red onion, celery, carrots, and garlic create a classic aromatic base. Diced tomatoes add balanced sweetness and acidity.
The mushrooms provide a savory umami flavor without adding in meat. Dried herbs de Provence gives it a fragrant rustic flavor from the lavender flowers, thyme, rosemary, basil, parsley, oregano, tarragon, and marjoram.
Can this soup be refrigerated or frozen?
The lentil soup can be stored in an airtight container and refrigerated for up to 5 days. Individual portions can be stored in the freezer for up to 1 month, defrost then reheat before serving.
Looking for some tasty entrees to serve with the soup? Try these!
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Crock-Pot Lentil Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup diced red onion ¼-inch dice
- 1/2 cup diced celery ¼-inch dice
- 3/4 cup diced carrots ¼-inch dice
- 1 tablespoon minced garlic
- 1 teaspoon dried herbs de Provence
- 1 cup French lentils or lentils du puy picked over and rinsed
- 14.5 ounce can diced tomatoes with juice
- 8 cups vegetable broth or stock
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cup sliced brown mushrooms
- 4 cups chopped kale ½-inch wide pieces
- 1 tablespoon chopped parsley
Instructions
- In a microwave-safe bowl combine olive oil, onion, celery, carrots, garlic, and herbs de Provence. Heat in the microwave on high power for 5 minutes, stirring halfway through.
- Transfer vegetable mixture, lentils, diced tomatoes with juice, vegetable broth, salt add pepper to a 6-quart slow cooker.
- Cover and cook until lentils are tender, 4 to 6 hours on high setting, or 7 to 9 hours on low setting.
- Add the mushrooms and kale to the lentil soup. Cover and cook on high setting for 30 minutes.
- Taste the soup and season with salt and pepper as desired.
- Serve soup hot garnished with chopped parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this but didn’t have the time to make it in a crock pot. I made it on the stovetop in 30 mins.
1. Add carrots, onion, celery, and oil to pan. Sauté for 3 mins.
2. Add garlic and spices. Saute for another minute.
3. Add tomatoes, broth, lentils, bring to boil. Then decrease heat to med low.
4. Cook till lentils are almost done. Then add mushrooms and greens.
5. Cook till lentils are at your liking. (Personally I like a little nite to mine. Mushy lentils!?… no)
I used collard greens instead of kale
I added 2/3 cup of wine, and 1/4 tsp of mustard powder, and 1/4 teaspoon of cayenne pepper for a little kick!
yum, I love the mushrooms in this recipe, my lentil recipe is pretty bland by comparison, so thank you